2 small eggplants (1 pound every)
2 garlic cloves, thinly sliced
2 tablespoons olive oil
4 teaspoons contemporary lemon juice
1 teaspoon salt
⁄4 teaspoon floor black pepper
2 tablespoons chopped contemporary parsley
2 tablespoons chopped contemporary mint
toasted pita bread wedges
Instructions:
1. Preheat oven to 400°F. With knife, lower slits throughout eggplants; insert garlic slices in slits. Place eggplants in jelly-roll pan and roast till collapsed and tender, about 1 hour.
2. When cool sufficient to deal with, lower eggplants in half. Scoop out flesh and place in colander set over bowl; discard pores and skin. Let drain 10 minutes.
3. Switch eggplant to meals processor with knife blade hooked up. Add oil, lemon juice, salt, and pepper;
pulse to coarsely chop. Add parsley and mint, pulsing to mix. Spoon into bowl; cowl and refrigerate as much as 4 hours. Serve with toasted pita bread wedges. Makes about 2 cups.
